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"What is in a Beer? Proteomic Characterization and Relative
Quantification of Hordein (Gluten) in Beer"
http://pubs.acs.org/stoken/presspac/presspac/full/10.1021/pr2008434
From the conclusion:
"Analysis of hordein deletion beers and commercially available beers
confirmed that all the barley based beers tested contained hordeins,
while no hordeins were detected in the gluten-free beers analyzed.
Significantly both barley based low-gluten beers tested, in which the
hordein concentration is reduced by proprietary processing steps
during brewing to reduce the concentration in the final beer product,
had substantial levels of one or more hordein proteins."
Jack & Felice Cohen-Joppa
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